🌞 Mediterranean Salmon Salad with Lemon-Oregano Vinaigrette
🌞 Mediterranean Salmon Salad with Lemon-Oregano Vinaigrette
Ingredients:
🐟 For the Salmon:
2 salmon fillets (about 6 oz each, skin-on or off)
1 tablespoon olive oil
1 teaspoon dried oregano
Zest of 1 lemon
Juice of ½ lemon
Salt and pepper, to taste
🥗 For the Salad:
4 cups mixed greens (arugula, spinach, romaine, or spring mix)
1 cup cherry or grape tomatoes, halved
1 cup cucumber, sliced or diced
⅓ cup Kalamata or black olives, pitted
½ cup feta cheese, crumbled
Optional: thinly sliced red onion or avocado
🍋 For the Lemon-Oregano Vinaigrette:
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of ½ lemon
½ teaspoon dried oregano (or 1 tsp fresh)
½ teaspoon Dijon mustard (optional, for emulsifying)
Salt and pepper, to taste
Instructions:
1. Cook the Salmon:
Pat the salmon dry. Rub with olive oil, lemon zest, lemon juice, oregano, salt, and pepper.
Heat a nonstick skillet or grill pan over medium-high heat.
Place salmon fillets skin-side down (if using skin) and cook for 4–5 minutes per side, depending on thickness, until golden and flaky.
Set aside to cool slightly, then flake into large chunks.
2. Make the Vinaigrette:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning.
3. Assemble the Salad:
In a large bowl or platter, layer your mixed greens.
Top with cucumbers, tomatoes, olives, and feta.
Add the flaked salmon on top.
Drizzle with the vinaigrette just before serving.
Serving Suggestions:
Serve with warm pita, toasted baguette, or a side of quinoa or orzo.
Add a dollop of tzatziki or hummus on the side for extra flair.
🌿 Make It Your Own:
Substitute salmon with grilled shrimp, chicken, or even crispy chickpeas for a vegetarian version.
Add capers, sun-dried tomatoes, or artichoke hearts for variation.
